5 Pumpkin and Squash Soup Recipes You’ll Love This Fall

Let’s be honest: once the air turns crisp, all we want is a steaming bowl of velvety, cozy soup. Pumpkin and squash shine here—sweet, nutty, and naturally creamy without trying too hard. These five recipes are big on flavor, easy on effort, and totally dinner-party worthy. Ready to ladle up?

1. Smoky Roasted Pumpkin Soup With Chili Crunch

This one’s the fall classic turned up to eleven. Roasting the pumpkin deepens the sweetness, while smoked paprika and a final spoon of chili crunch give it that addictive, can’t-stop-sipping vibe. Weeknight-friendly, dinner-guest impressive.

Ingredients:

• 2 lb pumpkin, peeled, seeded, and cubed (about 6 cups)
• 1 large yellow onion, chopped
• 3 garlic cloves, smashed
• 3 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne (optional)
• 4 cups low-sodium vegetable broth
• 1/2 cup coconut milk (full-fat) or heavy cream
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• Salt and black pepper to taste
• 2 tbsp chili crisp or chili crunch, for topping
• Pepitas and chopped cilantro, for garnish

Instructions:

1. Heat oven to 425°F (220°C). Toss pumpkin, onion, and garlic with 2 tbsp olive oil, smoked paprika, cumin, cayenne, salt, and pepper. Spread on a sheet pan.
2. Roast 25–30 minutes, stirring once, until pumpkin is caramelized and tender.
3. Warm 1 tbsp olive oil in a pot over medium heat. Add roasted veggies, broth, and maple syrup. Simmer 5 minutes.
4. Blend with an immersion blender until silky. Stir in coconut milk and vinegar. Adjust salt, pepper, and heat.
5. Ladle into bowls and finish with chili crisp, pepitas, and cilantro.

Pro tip: Make it heartier with cooked quinoa or crispy chickpeas on top. If you like it richer, add an extra splash of coconut milk—trust me, it’s luscious.

2. Creamy Butternut Squash Soup With Brown Butter Sage

If comfort had a flavor, this would be it. Butternut gets buttery-smooth, and the nutty, toasty magic of brown butter and fried sage sends it over the edge. It’s elegant but not fussy—perfect for a cozy date night or a low-key holiday starter.

Ingredients:

• 2 lb butternut squash, peeled and cubed (about 6 cups)
• 2 tbsp olive oil
• 1 large shallot, sliced
• 2 garlic cloves, minced
• 1 small carrot, chopped
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream or half-and-half
• 4 tbsp unsalted butter
• 8 fresh sage leaves
• 1/4 tsp ground nutmeg
• Salt and white or black pepper, to taste
• Lemon juice, to finish (about 1 tsp)
• Parmesan shards, optional

Instructions:

1. In a large pot, warm olive oil over medium heat. Sauté shallot, garlic, and carrot 4–5 minutes until softened.
2. Add squash and broth. Bring to a boil, then simmer 15–18 minutes until squash is very tender.
3. Meanwhile, make brown butter: in a small pan, melt butter over medium heat until it foams, turns amber, and smells nutty (3–5 minutes). Toss in sage leaves for 20–30 seconds to crisp. Transfer leaves to a paper towel; reserve butter.
4. Blend soup until velvety. Stir in cream, nutmeg, and a squeeze of lemon. Season generously.
5. Serve with a drizzle of brown butter, crispy sage, and Parmesan if using.

Variation: Swap half the butternut for sweet potato for extra sweetness. For a lighter version, skip the cream and add an extra ladle of broth—it’ll still be silky.

3. Thai-Inspired Kabocha Squash Soup With Coconut And Lime

Bright, fragrant, and downright slurpable. Kabocha has a dense, sweet flesh that blends like a dream with coconut milk, red curry paste, and lime. It hits that sweet-salty-spicy balance that keeps you going back for “just one more spoonful.”

Ingredients:

• 1 medium kabocha squash (about 2.5–3 lb), seeded and cubed (skin on is fine)
• 1 tbsp neutral oil (avocado or canola)
• 1 small onion, chopped
• 1 tbsp red curry paste (mild) or 2 tbsp for spicy
• 1 tbsp grated fresh ginger
• 2 garlic cloves, minced
• 3 1/2 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp fish sauce or soy sauce
• 1 tsp brown sugar or palm sugar
• Juice of 1 lime, plus extra wedges
• Fresh cilantro, sliced scallions, and thinly sliced red chiles for garnish
• Toasted coconut flakes, optional

Instructions:

1. Heat oil in a pot over medium. Sauté onion 3 minutes. Stir in curry paste, ginger, and garlic; cook 1 minute until fragrant.
2. Add kabocha and broth. Simmer 15–20 minutes until squash is very tender.
3. Blend until smooth. Stir in coconut milk, fish sauce (or soy), and sugar. Warm gently; don’t boil.
4. Finish with lime juice. Taste and balance: more lime for brightness, more fish sauce for depth, a pinch more sugar if needed.
5. Top with cilantro, scallions, chiles, and coconut flakes if you’re feeling fancy.

Serving idea: Add cooked rice noodles or shredded rotisserie chicken to turn this into a satisfying one-bowl dinner. Seriously, it’s a crowd-pleaser.

4. Curried Acorn Squash And Apple Soup With Toasted Almonds

Sweet-tart apples meet earthy acorn squash with cozy curry spices. It’s gently spiced (not blow-your-head-off hot) and layered with flavor from sautéed aromatics. The toasted almond crunch on top? Chef’s kiss.

Ingredients:

• 2 medium acorn squash (about 3 lb total), roasted and flesh scooped (about 4 cups)
• 1 tbsp olive oil
• 1 tbsp butter (or more olive oil)
• 1 medium onion, chopped
• 1 celery stalk, chopped
• 1 large Granny Smith apple, peeled and diced
• 2 tsp mild curry powder
• 1/2 tsp ground coriander
• 1/4 tsp turmeric
• 4 cups vegetable or chicken broth
• 1/2 cup plain Greek yogurt or coconut yogurt
• 1 tsp honey
• Salt and pepper to taste
• 1/3 cup sliced almonds, toasted
• Chopped parsley or chives, for garnish

Instructions:

1. Roast squash: Halve, seed, and place cut-side down on a sheet pan. Bake at 400°F (205°C) for 40–45 minutes until tender. Cool slightly and scoop out flesh.
2. In a pot, heat olive oil and butter over medium. Sauté onion and celery 5 minutes. Add apple; cook 3 minutes more.
3. Stir in curry powder, coriander, and turmeric; cook 30 seconds until fragrant.
4. Add roasted squash and broth. Simmer 10 minutes.
5. Blend until smooth. Stir in yogurt and honey. Season with salt and pepper.
6. Serve topped with toasted almonds and herbs.

Make-ahead magic: Flavors bloom overnight. Reheat gently and thin with a splash of broth if it thickens. For vegan, use coconut yogurt and skip the butter.

5. Maple-Roasted Delicata Squash Soup With Crispy Pancetta

Delicata is the weeknight hero of squash—thin skin, minimal prep, big flavor. Roasting with maple amps up the caramel notes, and the salty pancetta crumbles are the perfect counterpoint. It’s sweet-savory heaven in a bowl.

Ingredients:

• 3 medium delicata squash (about 2.5 lb), seeded and sliced into half-moons
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tsp kosher salt, divided
• Black pepper, to taste
• 4 oz diced pancetta (or thick-cut bacon), optional but awesome
• 1 small leek, white and light green parts sliced
• 2 garlic cloves, minced
• 4 cups low-sodium chicken or vegetable broth
• 1 small potato, peeled and diced
• 1/4 tsp ground white pepper (or black)
• 1/4 cup cream or 2 tbsp butter (optional)
• Apple cider vinegar, to finish (1–2 tsp)
• Chives and extra maple drizzle, for garnish

Instructions:

1. Heat oven to 425°F (220°C). Toss delicata with olive oil, maple syrup, 1/2 tsp salt, and black pepper. Roast 20–25 minutes until caramelized, flipping once.
2. In a pot, cook pancetta over medium until crispy. Remove to a plate. Pour off excess fat, leaving 1 tbsp in the pot.
3. Add leek; sauté 3–4 minutes. Stir in garlic for 30 seconds.
4. Add roasted squash, broth, potato, remaining 1/2 tsp salt, and white pepper. Simmer 10–12 minutes until potato is tender.
5. Blend until smooth. Stir in cream or butter if using, and finish with cider vinegar for brightness.
6. Top with crispy pancetta, chives, and a tiny maple drizzle.

Shortcut: No time to roast? Use frozen butternut or pre-cut squash and add 1 tsp maple in the pot to mimic the roast-y sweetness. Still delicious.

How To Nail Perfect Squash Soup Every Time

• Roast when you can: Caramelization = deeper flavor. If you’re rushing, sauté well to build fond.
• Balance sweet and acid: Squash is sweet—add vinegar, citrus, or yogurt to wake it up.
• Season in layers: Salt the roast, salt the simmer, taste after blending.
• Texture matters: A small potato or a splash of cream adds body. For vegan, cashew cream or coconut milk is gold.
• Garnish with intention: Crunch (nuts, seeds), heat (chili oil), and herbs make it memorable.

There you have it—five bowls of pure fall bliss, from smoky and spicy to creamy and cozy. Pick one tonight, stash leftovers for tomorrow, and enjoy that warm, soup-sipping glow. Your spoon is waiting.